Vanilla Bean Coconut Quinoa Pudding with Honey Drizzled Raspberries.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut quinoa pudding sweetened with coconut sugar and vanilla, topped with honey-drizzled raspberries and sliced almonds. The pudding balances sweet and slightly sharp flavors and is naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups canned coconut milk (plus more if desired)
- 1 large vanilla beans (seed scraped + pods reserved)
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar or brown sugar
- pinch of salt
- 1 cup uncooked quinoa
- 1/2 cup toasted unsweetened coconut
- 1/2 cup toasted slivered almonds
- 8 ounces fresh raspberries
- 2-4 tablespoons honey (depending on how sweet you like it)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 136mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 995mg
- Calcium
- 110mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.